Olive Oil Sensory Tasting Program

An Olive Oil Sensory Experience at Red Ridge Farms

On June 12 and 13, PCA members received a special discounted invite to explore the world of olive oil tasting at the Oregon Olive Mill located at Red Ridge Farm in Dayton, OR. It happened to be the weekend that led us all to believe summer was here to stay, with beautiful blue skies that shined down on the farm’s serene estate. 

The four-hour event began with a lecture by special guest and esteemed panel leader for the University of California Olive Oil Tasting Panel, Paul Vossen. Vossen’s expertise includes olive oil production, its processing and the sensory analysis of olive oil. He kicked off the lecture by asking who was in attendance, and responses ranged from restaurateurs, gourmet food store owners, budding olive tree farmers and more. From there, he combined educational facts about olive oil farming and tasting while weaving in moments that allowed attendees to actually taste six varieties of olive oil that lay in front of us.

Much to our surprise, there was a wide range of different notes and flavors each of the oils presented. In addition, many of us learned that the olive oil we believed to be good and held a flavor that could compare to those we often enjoy at restaurants were, in reality, considered rancid. Without a doubt, Vossen’s lecture and olive oil tasting session was chocked full of helpful and enlightening information to arm us olive oil lovers for our continued exploration. Some key takeaways were:

How to taste—

• Warm and swirl oil in the palm of your hand to release the volatiles
• Smell and note its aroma
• Place 1-2 ml in your mouth for 10 seconds
• Suck in air through the lips
• Coat the inside of the mouth with the oil
• Swallow
• Close mouth and breathe through your nose
• Record your own impressions, or use an olive oil tasting sheet as your guide

What to look for when you taste—

• Freshness
• Intensity of aroma
• Not fermented or rancid
• Bitterness
• Pungency
• Attractive fruitiness
• Sweetness
• Thin or thick consistency
• Greasiness

Following the lecture and tasting, Vossen led our group downstairs and out to the back patio of the mill for some wine, light snacks and time to talk freely with our fellow members and public guests who had joined in on the day. After a brief time, Vossen guided us over to view the mill’s own olive oil press and to witness where and how Oregon olive oil is processed right there onsite.

The experience proved to be engaging and fun, coupled with perfect views of Oregon wine country that made for a nice ending to the afternoon.